Homemade South Indian Idli Powder

Being a North Indian, I was familiar with only few basic South Indian dishes like Idli, Dosa, Sambar, few chutneys! But since 2 years we have been staying in South India and it made me aware of its great variety and taste and since I have learnt few authentic dishes here so would like to share them with you all :)

Idli podi or Idli powder,how we call it is a dry spicy powder mixed with ghee or sesame oil, used as an accompaniment for Idli and dosas.. This is very aromatic, flavorful, spicy and tasty powder a lot better than the store bought one.

It is a multipurpose powder which adds spice, south indian flavour and a nice texture to any snack recipe which we make in south indian style.

Urad dal (split white lentils)- 1/2 cup

Chana dal (spilt bengal gram) - 1/4 cup

Red chillies (whole, dried) - 20

Asafoetida - 1/4 tsp

Sesame seeds - 1 tsp

Coconut, grated (optional)- 1 tbsp

Raw rice (optional) - 1 tsp

Oil - 2 tsp

Salt - As needed



Roast all the ingredients with oil,except salt (coconut separately) till golden brown and cool down.

Grind first red chillies and salt first and then add the other ingredients and grind to a little coarse powder(that's how I like)!

Enjoy this powder,obviously with idly or sprinkle this magic over thin dosa spread with ghee!!

Note:

The colour will be brighter only if you use chilli as mentioned.

Also if powdered into more fine powder, colour may tend to become pale.

Always first grind red chillies frist. Then add the dal to get a coarse perfect texture.

Asafoetida is the main flavoring ingredient to give the authentic flavor in this.

This stays good for a month if handled properly. Store in an airtight container, and if you store it in refrigerator, then it can stay good upto 3-6 months.